Gluten Free Apple Muffins

These gluten free apple muffins are soft, moist, and look straight out of a bakery with their golden streusel. Not too sweet, perfect for breakfast or snacking!

Print Pin

Course: Desserts

Cuisine: American

Keyword: gluten free apple muffins

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 207kcal

Author: Louisa

Equipment

Ingredients

For the apple cinnamon muffins:

1 1/2 cups applesauce
1/3 cup unsalted butter melted
2 eggs, room temperature
1/2 cup granulated sugar
1 pinch salt
1 tsp vanilla extract
1 1/2 cups gluten-free all-purpose flour
1/2 tsp gluten-free baking powder
1 tsp gluten-free baking soda
1 tbsp ground cinnamon

For the brown sugar crumb topping:

Instructions

Gather and measure all the ingredients for your gluten-free apple muffins.
Preheat the oven to 350°F and line a muffin tin with muffin liners.
In a large bowl, combine the applesauce, melted butter, and eggs.
Stir in the sugar, salt, and vanilla extract.
Add the GF flour, baking powder, baking soda, and cinnamon. Mix until the batter is fully combined.
Divide the apple muffin batter evenly into the prepared muffin tin.
To make the brown sugar crumb topping, combine the brown sugar, granulated sugar, gluten-free flour, and cinnamon in a small bowl.
Stir in the melted butter until the mixture becomes crumbly.
Sprinkle about a tablespoon of the brown sugar crumble over each muffin.
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool on a cooling rack before serving. Enjoy!

Notes

Some solid gluten-free flour brands are Bob's Red Mill and King Arthur. Make sure to use a blend with xanthan gum for the best muffin structure!
Do not overmix your brown sugar topping to maintain those bakery-worthy crumbs.
Use a cookie scoop to evenly fill the lined muffin pan. If you have extra time, refrigerate the muffins for 15 minutes before baking to help thicken the batter and encourage tall muffin tops.

Nutrition